Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.
Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.
Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.
Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.
Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
